I grew up eating green beans (we call it baguio beans in Philippines) on a regular basis because it was one of the cheapest and available vegetables all year round in my native country.

My mom added it in soups, stews, in omelet, and even used it as lumpia fillings.

But my favorite is sautéed green beans in soy sauce, sometimes with little meat in it. It was the simplicity of home cooking and memories of family meal times that made me miss my parents and family thousands of miles away.

Good thing I can make these dishes any time and encourage my children to try them as well.

In this green beans recipe, you have to cut the beans certain way— diagonal strips. But if you don’t want to do this, it’s fine. Just cut the beans across about 2 inches long and add 3 more minutes cooking time.

Procedure:
1. Brown meat in skillet about 5 minutes, and remove excess oil, leaving only a tablespoon for sautéing.
2. Add garlic and onions and sauté for 2 minutes or so until onions are translucent.
3. Add green beans, soy sauce, salt and pepper, and sauté for about 3 minutes.
4. Add water, cover, and cook for another 5 minutes or until desired doneness.
5. Serve hot.

This was super simple and delicious! We added a little gochujang into each bowl just to add a lil’ kick. It complimented the dish nicely. Also, I used ground deer as that is what I hand. Thank you for this recipe it’s going into my weekly rotation ?